This vibrant, crunchy, and refreshing Apple Beet Carrot Salad (ABC Salad) is a total powerhouse of flavor. It brings together the juicy tartness of a crisp apple, the sweetness of steamed beets, and the crunch of fresh carrots. Whether you're serving it as a colorful side to your meal or enjoying it as a light lunch, this salad is proof that simple, whole ingredients can create something truly spectacular.
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My Spin on a Classic
I first found the inspiration for this dish from the talented Hina over at FunFoodFrolic. Her recipes are always a joy, and her take on this combo really sparked my interest. While there are many ABC salad recipes out there, often featuring delicious dressings with various oils, vinegars, mustard, or maple syrup, I wanted to share my own personal spin.
In my kitchen, I love recipes that use what I already have on hand without needing a special grocery run. For my version, I've kept the dressing incredibly simple: just fresh lemon juice and kosher salt. While many versions use raw beets, I prefer using steamed beets here. They have a softer, more mellow sweetness that contrasts beautifully with the crunch of the raw carrots and apples. By sticking to a simple lemon dressing, the acidity perfectly complements the ingredients without masking their natural flavors.
If you love effortless sides like this, you'll also enjoy my spicy Mango Salad or the refreshing Indian Cucumber Salad.
Ingredients You'll Need
- Apples: I love to use crisp, tart varieties like Honeycrisp or Granny Smith for that signature juicy "snap." For a satisfying texture, use a thick grater to keep the shreds distinct and prevent the apple from turning mushy.
- Beets: I highly recommend steaming fresh beets in the Instant Pot for a hands-free, meal-prep-friendly method that keeps them fresh in the refrigerator for up to five days. Steaming brings out a tender sweetness that pairs perfectly with the other raw ingredients.
- Carrots: Choose firm, fresh carrots and give them a quick peel to remove any bitterness. Using a thick grater ensures they match the texture of the apples and beets for a uniform slaw.
- Lemon: A generous squeeze of fresh lemon juice is all you need to brighten the earthy flavors, no oil required! The acidity works with the natural juices to create a light, zesty coating.
- Garnish (Nuts & Seeds): Shaved almonds, pumpkin seeds, and sesame seeds provide the perfect nutty finish. For the best experience, lightly toast them in a dry pan for two minutes to intensify their aroma and crunch.
How to Make quick and easy ABC Salad
Start by peeling the carrots and steamed beet, then peel and core the apple. For that beautiful, noodle-like texture and a satisfyingly thick bite, I highly recommend julienning all three into uniform matchsticks. If you don't have a julienne peeler or vegetable slicer, don't worry; using the thick side of a box grater is a perfect second option that still provides a fantastic, crunchy texture!
Add chopped cilantro (or mint if you like), salt and freshly squeezed lemon juice.
Mix well. Just before you're ready to eat, sprinkle the almonds, sesame seeds, and pumpkin seeds on top to keep that essential crunch.
Pro Tips
- Steaming the Beets: Steam beets in an Instant Pot pressure cooker until fork-tender but not mushy. Let them cool completely before peeling and grating.
- The Crunch Factor: If you have an extra two minutes, lightly toast the seeds in a dry pan until they smell nutty. It takes the salad from "good" to "restaurant quality."
- Pure Flavors: Remember, the lemon juice is there to brighten the earthiness of the beets. Taste as you go, you might want a little extra squeeze depending on the sweetness of your apple.
Serving Ideas
I love that this salad is both light and incredibly satisfying. The julienne cut adds a satisfying thickness and a boost of fiber that perfectly complements any meal. Its perfect as a side dish with an Indian meal or a crunchy side with masala chicken burger. I also love serving it alongside sheet pan kebabs for a colorful meal. On days when I need a light lunch that's energizing rather than heavy, a big bowl of this is exactly what I reach for.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
ABC Salad with lemon dressing
Equipment
Recipe Video
Ingredients
- 1 Apple Honeycrisp or Granny Smith
- 1 medium beet
- 2 carrots
- ¼ cup cilantro chopped Note: You can also use fresh mint in this recipe.
- 1 teaspoon kosher salt
- 1 lemon
Toppings (use one or all)
- 2 tablespoons almonds thinly sliced
- 2 teaspoons sesame seeds
- 2 tablespoons pumpkin seeds
Instructions
- Pour 1 cup of water into the Instant Pot, place the beets on the trivet, and Pressure Cook on high for 16 minutes. Allow the pressure to release naturally for 10 minutes, then carefully remove the beet and let it cool. Note: For a stovetop option, simply boil the beet in a pot of water for 30-40 minutes until fork-tender.
- Peel the apple, steamed beet and carrots.
- Julienne the apple, beet, and carrots for that beautiful, noodle-like texture and satisfying thickness. Note: If you don't have a julienne peeler or a julienne vegetable slicer, simply use the thick side of a box grater for a similarly wonderful texture that still holds a great crunch.
- Toss in the chopped cilantro (and mint if using) and salt. Squeeze the fresh lemon juice over everything.
- Mix well. The steamed beets will release their beautiful pigment, coating the apple and carrots in a gorgeous, deep pink hue.
- Just before you're ready to eat, sprinkle the almonds, sesame seeds, and pumpkin seeds on top.
Charlotte Giddings says
This looks delicious. I wonder if you NEED to steam the beets. I have a recipe for a beetroot salad where you marinade it in citrus for 20 mins and it is tender and fresh. Looking forward to experimenting
Archana Mundhe says
Hi Charlotte! I have not tried marinating beets in citrus, sounds delish! For this recipe, I prefer softer beets without any crunch. As long as marinating achives similar texture, it will be good.
Steaming beets in the Instant pot is my weekly meal prep, so I always have them on hand for salads, raitas or just to snack on. The Instant Pot steaming is pretty much hands free, I often do it at night so by morning the beets are also cooled. I hope you try this recipe.
Meera says
Hi Archana!
You mentioned steaming the beets is part of your weekly meal prep— I would LOVE to know more of what you do /more of your ideas for weekly meal prep please.
Thank you for the delicious and healthy recipes,
even my kids love them 🙂
Archana Mundhe says
Hi Meera! Yes, so I also airfry tofu that can then be added to stir fry, fried rice or a curry - https://ministryofcurry.com/how-to-cook-tofu/. I also make this egg bake thats perfect for breakfast or lunch - https://ministryofcurry.com/egg-white-veggie-bake/. I also love making quinoa rice - https://ministryofcurry.com/turmeric-quinoa-rice/ (this also freezes well). Overnight oats and chia pudding (recipes on the blog) are my other 2 go to meal prep recipes.
U says
Clean and healthy recipe! Thank you for sharing! Can you please share the link to the grater that you used?
Archana Mundhe says
Thank you! I have linked the grater on the recipe card under equipment section. Hope you try this recipe soon.
Grace says
Can you use canned shoestring beets? It's precut and prevailed. Ready for salad. Just drain and assemble with other ingredients. Or is it preferred to use a fresh beet instead? Is canned beets too soft or does it require a crunchy texture? Even after boiling on stove for 30 minutes, will it retain a crunchy state or a softer one?
Archana Mundhe says
That’s a great question! For this specific salad, I highly recommend using fresh beets that are either steamed or boiled until just fork-tender.
To answer your question about texture: even after boiling for 30 minutes, a fresh beet will still have a 'bite' to it and hold its shape beautifully. Canned shoestring beets are typically much softer and more vinegary, so they might lose that satisfying contrast against the crunchy apples and carrots.
If you're in a pinch, you can certainly try the canned version (just be sure to drain and pat them dry!).
Ritu Mehta says
Love the freshness and ease of this colorful salad. It's been a repeat for me and a great addition to my meals. Thank you for the recipe.
Archana Mundhe says
Thank you Ritu!
Foodie4Life says
Can you use raw beet or do you need to steam it before grating?
Archana Mundhe says
I highly recommend steaming the beet for best texture.